My mother used to make this cake as I was growing up and although its not difficult to make, its still something rather special. The simplicity comes from using the actual yoghurt carton to measure out the rest of the ingredients! I make it now whenever I want cake but of the plain and simple variety. The beauty of this cake is that you can use any yoghurt flavour, full fat or low fat and you end up with an excellent cake every time. My particular favourites are using strawberry, pear or grapefruit yoghurt. It is also very good made with lemon yoghurt with the extra addition of zest and juice of one lemon and one tablespoon of poppy seeds.

Method

Grease and line a cake tin (a standard loaf tin works well for this cake). Preheat the oven to 200 degrees Celsius for a conventional oven or lower for a fan oven (hard to specify as each oven differs so much).

Empty the yoghurt into a large mixing bowl and add the oil and sugar mixing well until combined.

Add the three eggs and again mix until well combined. Add the vanilla extract at this stage if using.

Sift flour into bowl in three goes and fold in gently.

Pour cake batter into the waiting tin and bake for 30 to 40 minutes or until golden brown and a skewer placed into the cake comes out with just a few moist crumbs attached. Allow to cool in the tin for 10 mins before taking out of the tin and placing on a wire rack to cool completely.

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